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Paula

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Excellent! This is an adaptable recipe. Along with the squash, I roasted 2 Anjou pears and some parsnips that I needed to use up. Otherwise completed the recipe as written. My family and guests loved it.

This is delicious and it's fairly easy. Fresh artichokes always are a bit of extra work as far as I'm concerned, but the flavor extraction makes them worth it. I steamed 4 artichokes, discarded the leaves, cut up and added the bottoms and the steaming water, then I added a can of artichoke bottoms to make up for the missing pulp from the leaves. Nothing was lost I'm sure. Instead of celery I used 1/2 a celeraic bulb I happened to have on hand. This result was a flavorful, creamy soup just right for a chilly fall evening meal, along with some cheese tortellini and steamed broccoli in a butter-EVOO garlic sauce.

For 20 years or more I have used a scone recipe from the Mt. Saviour Monastery Cookbook (Arnold Jerome's Famous Irish Scones). I decided to try this one just for a change. The ingedients are slightly different but basicaly the same, with the exception of the buttermilk-sugar-nut glaze and the cooking temperature (420 vs. 375). I've treasured the Jerome recipe but now I think I've found a competitor. Try these scones. They're over the top--truly delicious. (I used cried cranberries and chopped pecans as that's what was in my pantry).

As others said, the pan size is out of whack given the volume of batter. Needs at least a 9x9 inch pan or larger. It's a useful recipe when I have a lot of applesauce on hand. Easy to prepare but it does need a topping (ice cream, whipped cream or glaze).

This is really good. I embellished the recipe just a bit by adding shallots, fresh thyme and marinating both the chicken and the mushrooms (separately)in a lemon based marinade for an hour or so. It was a great way to use up extra portabello mushrooms without fusing with a grill, which is my usual method of cooking them. Thanks for the inspiration.

I had some Japanese eggplant from my garden that needed to be used up. This was perfect. Because of the long, thin shape, I cut the eggplant into wedges about 4" long. I also had a zucchini from the garden that I cut into rounds. I'm always suspicious of a recipe that calls for a 450 degree oven (easy to burn and dry out ingredients). Thanks to my digital oven controls I was able to cook the vegetables at 420-435(I started out at 420, then upped to 435 after turning.)The results were wonderful. What a nice recipe. We will make this again and again. Served it with marinated steak tips and chicken breasts from our local market. An easy and delicious late summer mid-week dinner.

Whenever I read a recipe similar to this one I ask myself "Where's the sauce?". I decided to make this and see what happened without a sauce. Toward the end of cooking I could see that the chicken had the potential of being dry, so I added a little white wine to the pan. That did the trick. Just enough liquid to make the chicken breasts moist and tasty. Will make again with the addition of wine or something else to add some moisture.

My family & guests loved this. I went easy on the Dijon and that was a mistake. Everyone would have liked more of the mustard taste. I plan to make this again to serve to guests over the Labor Day weekend and will aim for more flavor. Definitely a recipe I will keep and adjust over time to suit our tastes.

This is one of our favorite summer salads. The trick is to add the croutons at the last minute. Try adding a ball of fresh mozzarella. We make a meal of this and gazpacho soup as a starter. Wonderful when all the ingredients are summer-ripe.

This didn't work for me. I cut sugar back to 1C as others recommended; that was the only change. It came out dense, heavy and without much taste. I believe that 40 minutes was too long a cooking time. If I were to try this recipe again I would check it after 20-25 minutes. We ate it with lots of fruit sauce, but I tossed the remainder away. Will look for another hot milk cake recipe until I get one that works for me.

I'd like to add my name as one more fan of this terrific recipe. I used creme fraiche in the sauce; it was creamy and delicious. It's not a recipe you want to start at the last minute (when everyone's starving) because it takes awhile to get things in place and the sauce prepared. But it's well worth the effort.

This is delicious. I had only black peppercorns; it wasn't a problem. The taste and texture of the dish is wonderful. I prepared it as written, but may try to cut back on some of the fat content if I make it again. But it's a lovely dish as written and if you're not concerned about the calories, try it. This is a classic preparation (heavy cream, garlic) but the peppercorns and rosemary are a nice variation on the theme. A nice "company" dish as well as a quick mid-week treat for the family.

Wonderful recipe in every way. I included turkey breast slices along with the veal because my husband doesn't eat beef. Served it with angel hair pasta (dressed with a small amount butter, a little extra virgin olive oil, a touch of garlic and a few shavings of parmesan cheese.) Three of us polished off 6 servings! I added a little more garlic and forgot the finishing butter, but no matter--we're going to have this often (when we're not counting calories!)

This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice, some balsamic vinegar, orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie, too. You can't beat it!

I wish I could add more stars. This is a truly delicious recipe. I prepared as directed, although I did marinate the breasts in balsamic vinegar, salt & pepper before coating with flour. As it is written, this has the 'feel' of a professional recipe and the taste is superb. My husband was ecstatic! I served it with a buffalo mozzarella(imported)/tomato/fresh basil salad and toasted bread slices with olive spread. A bottle of wine was all that was needed to make this a meal to remember. Definitely a keeper.

We thought this was very good. I've been looking for a shrimp scampi recipe that includes bread crumbs and this fit the bill. I would like to experiment with a way to brown the crumbs for a crispier feel, either before they are added, or at the end of cooking (perhaps a brief time under the broiler). That's a texture issue and I can fix that. The taste is superb--just the right balance between lemon/wine and garlic. Plus, it's a snap to prepare. We'll make it often. Paula